White Wine Chanterelle Cream Sauce
butter
fresh wild chanterelle mushrooms
salt
coarsely ground black pepper
white wine
cream
Melt the butter in a shallow saucepan over medium heat. Add the chanterelles and saute until beginning to brown. Deglaze with white wine and season with salt and pepper. Put a lid on the pot and allow to simmer until chanterelles are softened. Remove lid and allow the mixture to go au sec (allowing all the wine to be absorbed into the mushrooms and evaporate).
Meanwhile, put the cream in a shallow pot and boil until it is reduced (cream will thicken and start to turn from white to a yellowish hue).
Stir the cream into the mushroom mixture, taste, and adjust seasoning as necessary.
Seafood linguini with white wine cream sauce with chanterelles, cherry tomatoes. beet greens, and fresh herbs.
- Linguini noodles, cooked al dente (homemade if you are feeling ambitious)
- White wine chanterelle cream sauce
- Local mussels
- Baked cracked pepper brown sugar salmon
- Local cherry tomatoes
- Baby beet greens
- Fresh tarragon
- Fresh dill
- Ravioli - fresh, hand-rolled, homemade pasta dough
- Lobster Filling - local lobster, goat cheese, lemon, tarragon
- Chanterelle Cream Sauce - butter sauteed local wild chanterelles, redued cream
- Wilted Spinach - spinach, garlic, shallots, white wine
- Lobster Cheese Toasts - lobster, cream cheese, herbs, cracked black pepper
